Appetizers: Sakura sea bream marinated in kelp and princess skin tossed in ume paste, stem mitsuba, petal lily root
Marinated uruyaki (water lily), bamboo shoot and kinome miso dengaku, firefly squid, broad beans
Clearance: Bamboo shoot and clam earthenware pot steamed, white leek, kinome
Sashimi: Bluefin tuna, shark flounder, Oma bamboo shoot, kogoumi
Katsura isshiki (seaweed sashimi), garnish: Wasabi
Grilled dish: Sakura trout grilled with butterbur miso Tarana sprouts with yolk vinegar
Covered dish: Boiled young bamboo shoots, rape blossoms, wakame seaweed, colorful gluten, dried bonito flakes, and kinome leaf buds
Strong side dish: Charcoal-grilled Hokkaido Kuroge Wagyu beef with grated onion and ponzu sauce
Grilled bamboo shoots and snap peas
Meal: Bamboo shoot rice cooked in a clay pot, pickles, and red miso soup
Dessert: Sakura ice cream monaka (waffle sandwich), red bean paste, dried strawberries, and whipped cream